In a saucepot, bring apple juice to a boil over high heat. Meanwhile, peel and
core apples and cut into thin wedges. Place wedges in boiling apple juice, add
sugar and cinnamon and stir. Cook until apples are just cooked through but still
firm, 4 to 5 minutes.

Place the 1/4 cup water in small bowl, add cornstarch and stir to dissolve. Stir
cornstarch mixture into apple mixture. Add raisins and nuts and remove from
heat. Cool mixture completely.

Preheat oven to 450°F. Lay out phyllo dough and cover with a damp cloth to
prevent it from drying out. Separate 1 sheet and place on a piece of parchment
or wax paper. Brush phyllo with some of the melted butter. Top with second
phyllo sheet, butter it, and keep repeating with remaining phyllo, buttering
each time.

Place cooled apple mixture down center of the top of the stack of phyllo sheets.
Roll phyllo around the apple mixture to form a log shape. Brush outside with
butter and sprinkle evenly with cinnamon and sugar.

Transfer log and the parchment paper in a baking sheet. Bake seam side down
until golden brown, 12 to 15 minutes. Remove from oven and let cool. Slice and
serve with whipped cream or ice cream, if desired.